SZECHWAN HOT AND SOUR CHICKEN

Ingredients Weight Measure
Chicken broth 6 cups
White vinegar 3/4 cup
Ketchup 3 oz.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
TABASCO® brand Habanero Sauce 1 Tbsp.
Cornstarch 2 Tbsp.
Sesame oil 4 dashes
Cilantro 1/2 Tbsp.
Five-spice to taste
Salt to taste
Chicken breasts, boneless 6 oz. 12 ea.

Method

  1. To make Hot and Sour Marinade, mix chicken broth, white vinegar, ketchup, TABASCO® Pepper Sauces, cornstarch, sesame oil, cilantro, five-spice and salt together until well-blended.
  2. Remove skin from chicken and trim excess fat. Brush liberally with Hot and Sour Marinade, reserving some marinade.
  3. Grill chicken, brushing with reserved marinade throughout cooking process and serve.

Yield: 12 servings